An Unusual Soup
A slightly unusual soup this one, but delicious all the same. Soup is a great way to experiment with flavours that you think would go together. You can always adjust seasoning as you go – and even add extra ingredients as you go!
Making Soup From Best Ingredients
I had in my fridge half a large green pepper and some pineapple pieces from a large tin that was half used. I had, of course, put the pineapple pieces in a plastic box as you should never leave fruit in a tin once it is opened. I like pepper and pineapple together so had a look around for some ideas. They go well in quiches and curries but I was wondering about soup ideas as today really is on the chilly side, despite still being August. I came across a recipe by Brian Turner of Ready Steady Cook that seemed to fit the bill and this is an adaptation of his idea
Fruit In Savoury Dishes
I like fruit in savoury dishes as it’s a great way to add sweetness. Think, for example, of sweet and sour sauce and ham and pineapple pizza. Fruit is also often used in curries. Apples too are used in savoury dishes. Apples sauce is an obvious example but Cauliflower and Apple Soup is also delicious.
Using Leftover Vegetables
I think it is important to say that soup is a great way to use up vegetables, particularly if they are going past their best or you have a few bits of vegetables such as one potato, a few beans and an onion. If you are like me and hate to throw food out, I would always recommend having a go at turning the leftovers in your fridge into a delicious soup. For example, recently Deborah Dooley shared her Tired Salad Soup – to use up salad leaves.
I think green pepper works well in this recipe. Red pepper would produce a different soup as green pepper is not so sweet and even has a slight bitterness to it, whereas a red pepper tends to be quite sweet.
I would caution against putting too much pineapple in the soup, and add only a little of the juice if using canned pineapple as otherwise the result could be too sweet. Thickness is added by the addition of a potato. I think the addition of some cooked basmati rice would be good, too, perhaps instead of potato, if you don’t happen to have one, and woul certainly then turn it into a ‘main course’ soup.
As always soup is best served with some good quality bread. The best bread come from local bakeries, but can be expensive. The best way forward is to make your own bread – if you haven’t already tried it, you may find it is more straightforward than you think!
Green Pepper And Pineapple Soup
- 1 tablespoon olive oil
- 1 onion peeled and chopped
- 2 cloves garlic, peeled and chopped
- 1/2 a large green pepper deseeded and chopped
- 1 medium potato peeled and diced
- A few tinned or fresh pineapple pieces and a little juice (unsweetened)
- 1/2 400g pack chopped tomato
- 500ml vegetable stock
- 1 teaspoon garam masala
- 1 teaspoon tumeric
- 1 teaspoon cumin powder
Pinch chilli powder
- 75ml double cream
- In a large heavy bottomed saucepan, heat the olive oil
- Add the onion and cook for a few minutes
- Add the pepper and garlic and cook for a further few minutes
- Add the potato
- Add the pineapple
- Add the garam masala, tumeric, cumin and chilli and stir
- Add the stock and tomatoes
- Bring to the boil and simmer for 10-15 minutes
- Put in a food processor or liquidiser until smooth
- Put back on the heat to boiling
- Remove from heat and stir in the cream
- Serve immediately with some crusty bread
If you like this recipe, you may want to subscribe to Penny’s Recipe’s newsletter and get the free Meal Plan – 7 family meals for under £30